At LunarCedarMarket, we’re convinced that outstanding pizza begins with outstanding dough. After over thirty years refining our method, we’re excited to share a few of our insights. While we can’t disclose our exact formula (some traditions are worth preserving!), these guidelines will help you craft pizzeria-quality dough at home.
Flour Makes the Difference
The base of great dough is premium flour. We recommend using 00 flour, a finely milled Italian flour with moderate protein content (around 12%). It delivers the ideal balance of strength and tenderness. If you can’t find 00 flour, bread flour is a reliable substitute, though the texture will differ slightly.
Hydration and Water Temperature
Water temperature shapes fermentation time and dough development. For a slow rise that builds flavor, use cold water around 45°F (7°C). For a faster rise, use lukewarm water around 85°F (29°C). Keep hydration (water-to-flour ratio) in the 60–70% range for most home ovens.
Less Yeast, More Time
A major secret to flavorful dough is using minimal yeast and allowing a longer fermentation. We use about 0.2% fresh yeast relative to flour weight for doughs that rest 24–48 hours. This slow process develops complexity and creates dough that’s easier to digest.
Salt: More Than Seasoning
Salt does more than season—it strengthens gluten and moderates fermentation. We suggest fine sea salt at 2.5–3% of your flour weight. Add it after flour and water have begun combining to keep it from contacting the yeast directly.
Mastering Fermentation
After mixing, let the dough bulk ferment at room temperature for about 2 hours, then divide into individual balls. Place them in lidded containers and refrigerate for 24–72 hours. During this cold rest, enzymes break down starches into sugars, boosting flavor and creating the beautiful browning on the crust.
Handle with Care
When it’s time to bake, remove the dough from the refrigerator 1–2 hours in advance to warm slightly. Handle it gently to preserve the gas bubbles that formed. Press and stretch with your fingertips rather than rolling, which compresses those valuable air pockets.
The Finishing Factor: Heat
Our wood-fired ovens reach about 850°F (454°C), while most home ovens top out around 550°F (288°C). To make up the difference, preheat a pizza stone or steel for at least an hour. This provides the intense bottom heat needed for a crisp exterior and airy interior.
Perfecting pizza dough is an ongoing journey. Each batch teaches you something new. Take notes, adjust the variables, and discover what works best in your kitchen.
If you’d like to see our dough process firsthand, join one of our monthly pizza workshops where Chef Luca demonstrates these techniques in detail. Check our events calendar for upcoming sessions!